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Cajun White Chicken Chili Recipe

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★★★★★

4.8 from 140 reviews

This Cajun White Chicken Chili is a creamy, hearty soup combining tender chicken, smoky sausage, red beans, and a blend of bold Cajun spices. Perfect for warming up on a chilly day, it features a rich broth thickened with butter and flour, punctuated by pepper jack cheese for a slightly spicy, cheesy finish. A versatile recipe that can be prepared on the stovetop or adapted for the slow cooker.

Ingredients

Scale

Base and Thickening Agents

  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup half-and-half (can substitute heavy cream)

Proteins

  • 3 cups cooked chopped chicken (rotisserie or any cooked chicken breast, thighs, or tenderloins)
  • 1 lb smoked or andouille sausage, sliced and browned (can use turkey sausage for a lower calorie option)

Vegetables and Beans

  • 2 (15-oz) cans red beans, rinsed and drained
  • 1 (11-oz) can white corn, drained
  • 2 (4-oz) cans chopped green chilies, undrained

Spices and Seasonings

  • 2 Tbsp dried minced onion flakes
  • ¼ tsp garlic powder
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1½ Tbsp Cajun seasoning (paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme)

Dairy

  • 2 cups shredded pepper jack cheese

Instructions

  1. Make the roux: In a Dutch oven over medium heat, melt the butter, then stir in the all-purpose flour. Cook and stir continuously for 2 minutes to form a roux that will thicken the chili.
  2. Add liquids: Gradually whisk in the chicken broth and half-and-half (or heavy cream substitute), bringing the mixture to a boil. Continue boiling for 2 minutes, stirring often, until the broth thickens.
  3. Combine remaining ingredients: Add the cooked chopped chicken, browned smoked or andouille sausage, rinsed red beans, drained white corn, chopped green chilies, dried minced onion flakes, garlic powder, cumin, chili powder, and Cajun seasoning to the pot. Stir well to combine all flavors.
  4. Simmer the chili: Cook the chili for an additional 10 to 15 minutes over medium-low heat, stirring occasionally to prevent sticking and to allow flavors to meld.
  5. Add cheese: Stir in the shredded pepper jack cheese until melted and fully incorporated, giving the chili a creamy, spicy finish.
  6. Serve and enjoy: Taste and adjust seasoning as needed, then serve hot. Optionally, garnish with fresh herbs or additional cheese as desired.

Notes

  • This recipe uses rotisserie chicken for convenience, but any cooked chicken will work well.
  • Cajun seasoning is a spice blend including paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme; homemade versions can be made following various recipes.
  • Heavy cream can be substituted for half-and-half for a richer chili.
  • For a lower calorie version, use turkey smoked sausage instead of traditional smoked or andouille sausage.
  • Optional veggies such as green bell pepper, fresh white onion, celery, or jalapenos can be added for extra flavor and spice.
  • For a gluten-free option, replace the all-purpose flour with cornstarch to thicken the soup.
  • The chili can also be made in a slow cooker: Prepare the roux and broth base on the stovetop, then transfer liquids and remaining ingredients to the slow cooker and cook on LOW until warmed through.
  • When using a slow cooker, raw chicken breasts or thighs can be substituted; shred cooked chicken before serving.
  • This chicken chili freezes well. Cool completely before freezing in airtight containers. Reheat on the stovetop or microwave.

Keywords: Cajun white chicken chili, creamy chicken chili, spicy chicken soup, smoked sausage chili, easy dinner chili

Find it online: https://bakedbylisa.com/cajun-white-chicken-chili-recipe/